Southern White Gravy Recipe

As a Southern food blogger, I’m sharing my Easy Homemade White Gravy that skips drippings and leans on a clever pantry trick to keep the method straightforward.

I always underestimated Southern white gravy until I tried making it myself. It sounds like something fancy but it’s not, and that little surprise is why I keep coming back.

With just unsalted butter and whole milk as the stars, this Easy Homemade White Gravy somehow tastes like a secret family trick. The first time I poured it over a biscuit I understood why folks get obsessed, and now I find myself thinking up new excuses to make it.

I’m not saying it’s perfect but it comes shockingly close every time.

Ingredients

• Butter: rich fat that gives silkier texture, supplies vitamin A, makes flavor round
• Flour: all purpose starch that thickens adds carbs some protein and toasty flavor
• Whole milk: creamy liquid adds fat and protein brings mild sweetness calcium
• Kosher salt: boosts savory notes essential for balance no calories but crucial
• Black pepper: ground spice adds pungent heat and aroma tiny antioxidants too
• Cayenne: optional touch brings bright heat livens gravy contributes capsaicin benefits
• Heavy cream: optional for extra richness ups fat content makes gravy silkier

Ingredient Quantities

• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 1/2 to 2 cups whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• pinch cayenne pepper or crushed red pepper flakes, optional
• 1 tablespoon heavy cream, optional

How to Make this

1. Warm 1 1/2 to 2 cups whole milk in a small saucepan or microwave until lukewarm, this helps prevent lumps.

2. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat.

3. Sprinkle in 2 tablespoons all purpose flour and whisk constantly to make a roux, cook about 1 to 2 minutes until bubbly and the raw flour smell is gone but dont let it brown.

4. Slowly add a little of the warm milk while whisking to loosen the roux, then continue adding the rest of the milk in a steady stream, whisking until smooth.

5. Bring the mixture to a gentle simmer and cook 3 to 5 minutes, whisking often, until the gravy thickens to your liking.

6. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, add a pinch of cayenne pepper or crushed red pepper flakes if you want a little heat.

7. If the gravy is too thick add a splash more milk, if too thin simmer a bit longer; for extra richness stir in 1 tablespoon heavy cream and heat just until warm.

8. Taste and adjust salt and pepper, remove from heat and let rest a minute to thicken more, then serve over biscuits, eggs or breakfast sausage.

Equipment Needed

1. Small saucepan or microwave-safe bowl for warming the milk
2. Medium skillet (nonstick or stainless) to melt butter and cook the roux
3. Whisk to blend the roux and milk smooth, and keep lumps away
4. Measuring cups and measuring spoons for milk, flour, butter and spices
5. Heatproof liquid measuring cup or pitcher so you can pour the milk in a steady stream
6. Rubber spatula or wooden spoon to scrape the pan and stir gently
7. Ladle or large spoon for serving over biscuits, eggs or sausage
8. Small bowl and tasting spoon for adjusting salt and pepper before serving

FAQ

Southern White Gravy Recipe Substitutions and Variations

• Unsalted butter: swap with 2 tbsp bacon grease or rendered sausage fat 1:1 for a smoky, savory hit, or use 2 tbsp olive oil or vegetable oil 1:1 if you need dairy free. Flavor and mouthfeel will change, but it works fine.
• All purpose flour: use 1 tablespoon cornstarch mixed with 1-2 tablespoons cold milk as a slurry to replace the 2 tbsp flour (stir into the hot milk and cook till glossy), or a 1:1 gluten free flour blend if you need GF.
• Whole milk: replace cup for cup with half-and-half for a richer gravy (so 1 1/2 to 2 cups half-and-half), or use unsweetened oat or almond milk for dairy free; add 1 tsp melted butter per cup to mimic richness.
• Heavy cream (optional): swap the 1 tbsp with 1 tbsp half-and-half or 1 tbsp milk plus 1 tsp melted butter if you want similar richness without true cream.

Pro Tips

1) Warm the milk first, it really helps keep lumps away. If you still get a few, push the gravy through a fine mesh strainer or blitz it for a second with an immersion blender, much easier than starting over.

2) Keep the roux low and whisk like crazy while you add the milk, dont rush it. If the pan gets too hot the flour will brown and the gravy wont be that classic pale color, so back off the heat and be patient.

3) Taste at the end before you salt, milk can hide salt early on. For deeper flavor stir in a spoonful of pan drippings or some crumbled cooked sausage, or finish with the tablespoon of heavy cream and a tiny pat of butter for a silkier mouthfeel.

4) Leftovers reheat with a splash of milk, not more heat, otherwise it tightens up and gets grainy. If it’s too thin just simmer gently to thicken, but keep stirring so it doesnt stick.